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Creamy Bacon-Corn Risotto




Source of Recipe


Internet


List of Ingredients




4 cups chicken stock or reduced-sodium canned chicken broth
4 slices bacon, coarsely chopped
2 shallots, peeled and finely chopped
1 ½ cups Arborio rice
1 cup fresh sweet corn kernels
3 ounces cream cheese, cut into 1-inch cubes
Salt and pepper to taste


Recipe



Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Reduce heat to simmer.

Sauté the bacon in a medium saucepan over medium heat until crisp. Remove from saucepan with a slotted spoon and place on a paper-towel lined plate. Set aside. Add shallots to pan and sauté until tender, about 3 minutes. Stir in rice, coating well with the bacon fat and shallots.

Stir in 2/3 cup broth. Cook until broth is absorbed. Add remaining broth 1/3 cup at a time, allowing it to be completely absorbed before adding more, until only 1/3 cup of broth is left. Stir in remaining 1/3 cup of broth with the corn and allow broth to absorb and corn to gently cook. Remove from heat and stir in the bacon and cream cheese. Season to taste with salt and pepper before serving.